Sotol is often described as tequila’s “cousin” or mezcal’s “forgotten sibling,” but these comparisons only scratch the surface. While all three are traditional Mexican spirits with Indigenous roots, their differences are profound—and understanding them is key to appreciating sotol on its own terms.
The Plants
- Tequila must be made exclusively from Blue Weber agave (Agave tequilana).
- Mezcal can be made from over 40 varieties of agave, each imparting distinct flavors.
- Sotol comes from the Dasylirion plant, commonly called the desert spoon. It is not agave, but a member of the asparagus family, with maturation times ranging from 15–60 years.
The Regions
- Tequila: Jalisco and a handful of surrounding municipalities.
- Mezcal: Oaxaca is the epicenter, but production spans nine DO-recognized states.
- Sotol: Only Chihuahua, Durango, and Coahuila hold Denomination of Origin status.
The Flavors
- Tequila: Bright, citrusy, peppery.
- Mezcal: Smoky, earthy, varied depending on agave and region.
- Sotol: Herbaceous, mineral, floral, often with pine, eucalyptus, or wild honey notes.
The Experience
Sotol is best understood as a reflection of its harsh desert and mountain environments. Its taste is wilder, fresher, and more unpredictable—a true expression of terroir. While tequila and mezcal have enjoyed decades of global expansion, sotol is only now beginning to claim its place on the world stage.
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